Recipes

Spanish flavors and a touch of sweetness and amazing texture from the sweet potato make this roasted pepper bisque a delicious, cozy treat.

Prep: 15 minutesCook: 45 minutesYield: 6 Servings

Ingredients

10 red bell peppers, seeded and cored

1 tsp extra virgin olive oil

1 cup chopped onion

2 tsp kosher salt, divided

2 tsp minced garlic

1 sweet potato, peeled and diced

2 cups reduced sodium chicken broth

1 bay leaf

½ tsp cumin

½ tsp pimenton (smoked paprika)

1 tsp honey

2 TB Greek yogurt

2 tsp chopped oregano

Instructions

Preheat broiler to high and line two baking sheets with foil.Spread peppers, skin side up evenly across sheets.Broil each pan for 10-15 minutes or until skins are blistered and blackened.Wrap up peppers tightly in foil to steam and release skins.When cool, slip skins off peppers and discard. Coarsely chop peppers.